乳杆菌有机酸耐受性及发酵果蔬汁性能分析

doi:10.7506/spkx1002-6630-20210112-119

食品科学 ›› 2022, Vol. 43 ›› Issue (6): 149-157.doi: 10.7506/spkx1002-6630-20210112-119

乳杆菌有机酸耐受性及发酵果蔬汁性能分析

解寒，刘瑞山，张晓娟，冯婧仪，柴丽娟，陆震鸣，史劲松，许正宏

（1.江南大学生物工程学院，江苏无锡 214122；2.江南大学粮食发酵工艺与技术国家工程实验室，江苏无锡 214122；3.福建绿泉食品有限公司，福建漳州 363200；4.江南大学药学院，江苏无锡 214122）

出版日期:2022-03-25 发布日期:2022-03-28
基金资助:
“十三五”国家重点研发计划重点专项（2018YFD0400402）；国家轻工技术与工程一流学科自主课题（LITE2018-11）

Tolerance of Lactobacillus to Organic Acids and Their Fermentation Performances in Fruit and Vegetable Juices

XIE Han, LIU Ruishan, ZHANG Xiaojuan, FENG Jingyi, CHAI Lijuan, LU Zhenming, SHI Jinsong, XU Zhenghong

(1. School of Biotechnology, Jiangnan University, Wuxi 214122, China; 2. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China; 3. Fujian Lvquan Food Limited Company, Zhangzhou 363200, China;4. School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, China)

Online:2022-03-25 Published:2022-03-28

摘要/Abstract

摘要： 选择3?株从醋醅中筛选得到的高性能乳杆菌，考察培养基中不同浓度和种类有机酸对其发酵的影响，并比较其对12?种典型果蔬汁的发酵效果。结果表明鼠李糖乳杆菌LR-S、植物乳杆菌LP-D和植物乳杆菌LP-F分别对苹果酸、柠檬酸和酒石酸具有较好的耐受，进而对这些有机酸为主体的果蔬原料发酵更具优势。在桑葚汁等有机酸复杂的原料中双菌顺序接种发酵工艺具有显著优势。结果证明针对果蔬原料特点开发针对性抗逆菌种的必要性，并且顺序接种发酵工艺是提高乳酸菌果蔬发酵性能的有效方法。

关键词: 乳酸菌；果蔬原料；耐酸性；顺序接种；有机酸

Abstract: In this study, the effects of different concentrations and types of organic acids in the medium on the fermentation characteristics of three high-performance strains of Lactobacillus isolated from fermented grains for vinegar brewing were investigated, and their fermentation performances in 12 typical fruit and vegetable juices were compared. The results showed that L. rhamnosus LR-S, L. plantarum LP-D and L. plantarum LP-F had good tolerance to malic acid, citric acid and tartaric acid, respectively, and were consequently superior in fermenting fruit and vegetable juices containing each of these organic acids as the major one. Sequential inoculation of two strains was suitable for raw materials with complicated organic acid composition such as mulberry juice. These results prove the necessity of developing targeted stress-resistant strains according to the characteristics of fruits and vegetables, and that sequential inoculation is an effective method to improve the fermentation performance of lactic acid bacteria on fruits and vegetables.

Key words: lactic acid bacteria; fruits and vegetables; acid resistance; sequential inoculation; organic acid

中图分类号:

TS255.2

解寒，刘瑞山，张晓娟，冯婧仪，柴丽娟，陆震鸣，史劲松，许正宏. 乳杆菌有机酸耐受性及发酵果蔬汁性能分析[J]. 食品科学, 2022, 43(6): 149-157.

XIE Han, LIU Ruishan, ZHANG Xiaojuan, FENG Jingyi, CHAI Lijuan, LU Zhenming, SHI Jinsong, XU Zhenghong. Tolerance of Lactobacillus to Organic Acids and Their Fermentation Performances in Fruit and Vegetable Juices[J]. FOOD SCIENCE, 2022, 43(6): 149-157.

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乳杆菌有机酸耐受性及发酵果蔬汁性能分析

Tolerance of Lactobacillus to Organic Acids and Their Fermentation Performances in Fruit and Vegetable Juices

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